Warm kale salads are my fave. I get into patterns where I want to eat this salad every day for weeks so I am perplexed as to why I have not yet posted it. Better late than never to share with the world, I suppose! While this salad started out dressed with both tahini and sriracha, I made it a little more “clean” by adding in cayenne and ginger with the tahini instead of sriracha. Sometimes I mix it up but as I am posting this before the “jump start” week for the new 13 week wellness program pilot at the NAC, I went with this version since sriracha always has added sugar and xanthan gum (even if you choose Organicville or Trader Joe’s brands).

Warm Kale and Butternut Squash Salad (GF, V, DF)

Ingredients (for one serving):

  • 1.5 C chopped Kale (any variety)
  • .5 C diced butternut squash (pre-cooked)
  • 1/4 C diced onion
  • 2 teaspoons sesame tahini
  • Ground black pepper, ground ginger and cayenne powder to taste
  • 1 teaspoon hemp seeds

Directions:

  • Heat a small pan over low-medium
  • Add diced onion and cover 1-2 minutes
  • Add a splash of water to keep onion from sticking, stir.
  • Add kale and butternut squash as well as 1-2 tbsp of water and cover immediately. The steam from the water should keep contents from sticking and quickly soften the kale without over-cooking.
  • After 1-2 minutes, remove cover, sprinkle with black pepper, ginger and cayenne.
  • Transfer contents to a small serving bowl and drizzle tahini over top.
    Sprinkle hemp seeds over the salad and serve!

Kale never gets old for me – please share your favorite way to enjoy this nutrient packed “superfood”!